Story of Spices - History, Facts & Relevance!

May 13, 2017
Condimantra Ginger Spices

Ginger

The characteristic fragrance and flavour of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4′-hydroxy-3′-methoxyphenyl]-5-hydroxy-3-decanone) […]
May 13, 2017
Condimantra Chillies Spices

Chillies

The substances that give chili peppers their intensity are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. The Naga Viper pepper is one of the hottest chili peppers ever measured. It was briefly the […]
April 23, 2017
Condimantra Cloves Spices

Cloves

Eugenol is the essential oil extracted from cloves (72–90% by weight) and is most responsible for clove aroma. Other important essential oil constituents of clove include acetyl eugenol, beta-caryophyllene and […]
April 23, 2017
Condimantra Fennel Spices

Fennel

The major constituent of fennel oil is anethole. Other constituents include alpha pinene, beta myrcene, beta pinene, bitter fenchone, camphene, estragole (methyl-chavicol), fenchone, limonene, p-cymen, and safrole
April 23, 2017
Condimantra Turmeric Spices

Turmeric

The most important chemical components of turmeric are a group of compounds called curcuminoids, which include curcumin (diferuloylmethane), demethoxycurcumin, and bisdemethoxycurcumin. In addition, other important volatile oils include turmerone, atlantone, and […]
April 23, 2017
Condimantra Star Anise Spices

Star Anise

The dried fruits may contain 5 to 8% of essential oil, which domi­nated by anethole (85 to 90%). The other com­ponents – methylchavicol, phell­andrene, linalool, safrole and terpineol, have only […]